1 large bunch kale
⅓ cup chopped walnuts, lightly toasted
¼ cup sour cream
¼ cup freshly grated Parmesan cheese
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 garlic clove, minced
¼ teaspoon salt
Freshly ground black pepper
1. Remove and discard the large stems and center ribs from the kale and cut the leaves into narrow strips. Toss in a large bowl with the toasted walnuts.
2. In a small bowl, whisk together the sour cream, Parmesan, olive oil, lemon juice, garlic, salt and pepper to taste. Pour the dressing over the kale mixture, toss to coat and eat within 24 hours.